French Rolls

Ingredients

• In kneading dough for the day's baking
• a heaping tablespoonful of lard or butter

Method

1. 1

   Set aside enough for a loaf of tea-rolls, work into this a heaping tablespoonful of lard or butter and let it stand in a tolerably cool place, out of all draught, for four hours; knead again and let it stand three hours more; make into rolls; roll out very lightly pieces of the dough into round cakes and fold these not quite in the center, like turnovers; let it raise for an hour, bake steadily half an hour, or less if the oven is quick.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 338. The excerpt below is the record exactly as published.

FRENCH ROLLS. In kneading dough for the day's baking, after adding and working in the sponge, set aside enough for a loaf of tea-rolls, work into this a ROLLS AND RUSKS. 391 heaping tablespoonful of lard or butter

Cook this with the app: pantry check, scaling, and the assistant.